Literally be unable to stand properly. In some cases due to illness or injury, but in this intensive breed it's just a fact of life (their muscles outgrow their strength or skeleton, they can't stand).

On the other hand, I've currently got eleven three to four month old Light Sussex cockerels running around on free range, that will be at least another three months older before they are ready for the table.
I'm shovelling food down them but while they aren't commercially viable, their taste and texture will be far superior.

Shan, I've got seven keats that I hatched about five or six weeks ago. I had some twenty odd years ago and I'm all at sea with these. Maybe we could exchange notes: I'd try and get a photo but we still haven't sorted PB or a substitute.

Shan, I've got seven keats that I hatched about five or six weeks ago. I had some twenty odd years ago and I'm all at sea with these. Maybe we could exchange notes: I'd try and get a photo but we still haven't sorted PB or a substitute.

Yes, not a problem.

I hatched 5 under a broody chicken. Currently, they are following madam chicken round the garden... and occasionally the neighbour's garden.

That's very sad. Is that a fault with the breed or because of how they are reared?

It's a bit of both. The breed is designed to grow extremely quickly for commercial purposes but it 'can' be slowed down by lowering protein levels. Trouble is, when supermarkets are selling chickens so cheaply, every extra day increases the cost.

Shan, I've got seven keats that I hatched about five or six weeks ago. I had some twenty odd years ago and I'm all at sea with these. Maybe we could exchange notes: I'd try and get a photo but we still haven't sorted PB or a substitute.

You can always post pics straight to here using the Attach File link as long as you've got them on your computer. PhotoBucket don't appear to be backing down at all.

That's very sad. Is that a fault with the breed or because of how they are reared?

It's a bit of both. The breed is designed to grow extremely quickly for commercial purposes but it 'can' be slowed down by lowering protein levels. Trouble is, when supermarkets are selling chickens so cheaply, every extra day increases the cost.

It's the first time we've tried them and I've been feeling my way a bit. I understand that when they're done very intensively they take them to eight weeks and that's that. These definitely weren't ready to be worth doing at eight weeks but between 9 and 11 they have exploded in size. They've been fed on standard grower's pellets and a bit of corn thrown down in the evening. They don't move around much amd are really, realky dopey. The meat is okay, but not as flavourful as the traditional breeds. It's food though, I know where it's come from, I know it's been treated well; and it's been a learning experience.

There seem to be some variations on the general theme around. I was looking at Piggotts Poultry in Hertfordshire. They have a few different meat strains bred for free range fast rearing, which I think would be worth a go. The only reasons I haven't tried them is I don't have the capacity to take 50 in one go just at the moment. They do deliver, but I know where they are, so I'll probably go and fetch them, when I figure out housing. I think I could only take them if I've no other young birds.

I think Judith tried Sassos and found them a bit tough. I've got Dorkings, croads, light Sussex, Ixworth, Poulet de Bresse and Faverolles here at the moment. I thought next year I'd keep a hen from each, and the dopiest cockerel and try all the crosses to see which gave the best roasters, but compare with some commercial meat birds at the beginning of the season, before I hatch. I'll only be able to do it at the end of the season, now. I'd need to get the birds in september. And dispatch November, and I think that's too late.

How long did your cobbs need heat for? Did they feather any faster, or just grow bigger, faster.